Name: Old Fashioned Rice Pudding
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 6 cups whole milk, divided; ½ cup granulated sugar; ½ teaspoon salt; ½ heaping cup long-grain white rice (Jasmine or Arborio can be used for extra creaminess); 2 teaspoons vanilla extract; 1 cinnamon stick (or ½ teaspoon ground cinnamon); ⅔ cup golden raisins (optional); 1 tablespoon butter (a knob, stirred in at the end); Ground cinnamon for garnish

A timeless classic, this Old Fashioned Rice Pudding brings cozy nostalgia in each creamy, comforting spoonful. I love how simple pantry ingredients transform into a dessert that feels like a warm hug from grandma.

Why You’ll Love This Recipe

I adore that this rice pudding is made in one pot with few ingredients—milk, rice, sugar, and vanilla—yet it delivers that perfect balance of creaminess and sweetness. Stirring it patiently on the stovetop gives me a meditative moment in the kitchen. Plus, it’s versatile—I can enjoy it warm or chilled, and it even thickens up overnight beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups whole milk, divided
½ cup granulated sugar
½ teaspoon salt
½ heaping cup long‑grain white rice (or Jasmine or Arborio for extra creaminess)
2 teaspoons vanilla extract
1 cinnamon stick (or ½ teaspoon ground cinnamon)
⅔ cup golden raisins (optional)
A knob of butter (about 1 tablespoon) stirred in at the end
Ground cinnamon for garnish

directions

In a large saucepan, combine 5½ cups of milk, sugar, salt, and the cinnamon stick. Bring it to a gentle boil over medium-high heat.
Stir in the rice, then reduce heat to low. Simmer gently, stirring frequently, until the rice is tender and the mixture thickens to the consistency of yogurt—about 45 to 60 minutes.
Remove from heat. Discard the cinnamon stick, then stir in the remaining ½ cup milk, vanilla, raisins (if using), and butter.
Cook for another 2 minutes until everything is well combined.
Serve warm with a sprinkle of cinnamon, or let it cool and enjoy it chilled.

Servings and timing

This recipe makes 6–8 servings. Prep time is about 5 minutes, and cooking takes roughly 50 minutes, so total time is around 55 minutes.

Variations

Swap golden raisins for regular raisins or craisins.
Use medium‑grain rice or Arborio for an ultra-creamy texture.
Stir in an egg yolk at the end for custard richness.
Add nutmeg, or use brown sugar instead of white for a deeper flavor.
For a tropical twist, replace part of the milk with coconut milk and add cardamom.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I gently warm it on the stove or microwave with a splash of milk to loosen the texture. This pudding doesn’t freeze well—it gets too soft after thawing.

FAQs

What type of rice should I use?

I usually use long‑grain white rice, but medium‑grain or Arborio yields a creamier result. Jasmine is also a fragrant option.

Should I serve it warm or cold?

I enjoy both. Warm pudding is comforting; chilling it concentrates the flavors and thickens it up.

How do I fix runny rice pudding?

Cook it longer, stirring frequently. If it’s already cooled and seems thick, just add a little milk and gently warm it.

Can I make it ahead?

Yes—I often make it a day in advance. It tastes even better the next day as the flavors meld.

Can I freeze it?

Freezing isn’t recommended; the rice becomes mushy. I stick to fresh or refrigerated servings only.

Conclusion

This old‑fashioned rice pudding is a delightful blend of simplicity and nostalgia. I relish the creamy texture, the gentle spice of cinnamon and vanilla, and the comforting ritual of stirring it patiently. Whether served warm or chilled, it’s a beloved treat that warms me from the inside out.